Syrupy type breakfast dishes can be a comfort food. I could eat pancakes, waffles or french toast any time of the day. Here’s another use for those over-ripe bananas sitting on the counter (that should probably now be relocated to the refrigerator or freezer for baked good, later.) Like the Buttermilk Pancakes featured a couple of months ago, beating the egg whites separately and then gently folding them into the batter is the key to the lighter texture.
Walnuts would work well as a substitution for the pecans. Toasting them will bring out the fragrant, nutty flavors. It’s a good recipe that can stand on it’s own without using nuts. I prefer a more crispy waffle, so my cooking time would be a little longer than the suggested 6-9 minutes.
Servings 8 – 10
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs, separated
3/4 cup low-fat milk
3/4 cup mashed ripe banana
1/2 cup sour cream
1/4 cup butter, melted (plus some additional for brushing on waffle iron)
3/4 cup toasted pecans, coarsely chopped (directions follow)
Banana, sliced for garnish (optional)
In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix egg yolks, milk, banana, sour cream, and butter until well blended. Stir egg-yolk mixture into flour mixture just until combined. Stir in the toasted pecans (see below for directions).
In another large bowl, beat egg whites with an electric mixer until soft peaks form. Gently fold into batter until no white streaks remain.
Preheat a Belgian waffle iron to high. Brush both sides lightly with melted butter. When iron is ready, pour about 1/2 cup batter per 4-inch square; close iron and cook until waffle is browned, about 6-9 minutes. Remove waffle; keep warm on a baking sheet in a 200 degree oven up to 15 minutes. Repeat waffle cooking process to finish batter.
Serve warm with syrup or powdered sugar and some banana slices.
Preheat oven to 350 degrees. Place pecans on a rimmed baking sheet and toast until golden brown, about 8-10 minutes. Remove immediately from oven and allow to cool before using.
|Blueberries and Strawberries – Buttermilk Pancakes|
|Cinnamon Bread French Toast|